- 2 [10-ounce / 284-g each] trouts, cleaned
- 1 tablespoon [15 mL] soy sauce
- 1 tablespoon [15 mL] lemon juice
- Butter, for the baking dish
- Lemon slices, to serve
- Cherry-tomatoes, to serve
- Parsley sprigs, to decorate
Stuffing
- 1 tablespoon [15 g] butter
- 1 small onion, finely chopped
- 2 ounces [56 g] fresh mushrooms, cleaned then chopped
- 2 tomatoes, peeled then chopped
- 2 ounces [56 g] fresh breadcrumbs
- 1 teaspoon [5 mL] freshly chopped chives
- Salt and pepper, to taste
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- Open-up cleaned trouts and, using a sharp knife, remove small bones on each side.
- Loosen center large bone then, using scissors, cut-off head from each trout leaving tails on.
- Remove large bone then, using small tweezers, remove all remaining small bones; set aside.
- Into a 4-cup [1-L] bowl, microwave together stuffing butter, chopped onion and chopped mushrooms, covered, on 'HIGH' for 2 minutes.
- Mix in peeled chopped tomatoes, fresh breadcrumbs and freshly chopped chives; salt and pepper.
- Stuff then delicately close trouts.
- Transfer stuffed trouts into a microwave-safe buttered dish, back of trouts towards the outside of the dish, tails slightly overlapping.
- Mix together soy sauce and lemon juice; brush trouts with mixture.
- Cover dish and microwave stuffed trouts on 'HIGH' for 4 to 5 minutes, brushing trouts at half time with cooking juices.
- Leave stuffed trouts to rest for 5 minutes before serving, garnished with lemon slices, cherry-tomatoes and parsley sprigs.
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